After my 6am Bikram Yoga class this morning, I crawled into my man’s cushy plaid jacket, savoured a french press on the patio, and tried to settle into what felt like a perfect rainy day. I usually don’t eat until 11 or so, but today I felt cold in my bones, and my morning did not want to start without something warm and hearty.
My little bag of Bob’s Red Mill Gluten Free Steel Cut Oats was calling my name from the kitchen.
This sweet and filling dish warmed me up with slow releasing energy, and super-powered my morning.
Ingredients: For one dreamy breakfast
1 cup of Bob’s Red Mill Steel Cut Oats
1/2 cup of mixed berries, fresh or frozen
2 tbsp pumpkin seeds (walnuts also work well)
1-2 tbsp of real maple syrup
1 tsp of cinnamon to cook with plus a dash on top
Bring 3 cups of water to a boil and add 1 cup of oats. I cooked mine for about 15 minutes, because I’m not a fan of mushy oats. About a cup of cooked oats is a hearty serving if you’re hungry. Drizzle your syrup, sprinkle your seeds and decorate with all the fancy fruits you have for a satisfyingly sweet and warm start to a beautiful rainy day.
~The Vegan Project
P.S. Check out how far The Vegan Project’s food photography has come! We (ahem, I) took the before picture of my Blueberry Cinnamon Oatmeal just last year! I thought I was being artistic at the time, but unfortunately the photo prompted words like ‘poo’.